METHOD FOR PRODUCTION OF A MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY EXTRACT OF PROPOLIS Russian patent published in 2020 - IPC A23L27/60 

FIELD: fat and oil industry.

SUBSTANCE: invention relates to the fat and oil industry. Method for production of mayow-based sauce based on aquafaba is characterized by the fact that it involves mixing of aquafaba, salt, sugar, vegetable oil and mustard. Obtained mixture is beaten to a white color, a nanostructured dry extract of propolis in a shell of sodium alginate, or in a shell from kappa-carrageenan, or in a shell from guar gum in amount of 0.3% of the weight of the aquafaba. Without stopping beating, vegetable oil is poured in a fine trickle in a ratio to aquafaba 2:1. After obtaining a thick homogeneous foam apple cider vinegar is added and whipped during 2 minutes. At 100 g aquafaba 6 g of sugar, 3 g of salt, 5 g of mustard and 6 g of apple cider vinegar are added.

EFFECT: invention allows producing a mayonnaise sauce which can be used as a functional product with increased biological value due to the content of a rich in vitamins and microelements, a nanostructured dry extract of propolis, as well as increasing storage life due to absence of egg ingredients.

1 cl, 2 tbl, 3 ex